In large bowl, with wire whisk, beat egg yolks slightly. While constantly beating with wire whisk to prevent lumping, gradually add cheese mixture to yolks and beat until smooth; set aside 10 minutes to cool slightly.

Meanwhile, preheat oven to 325 degrees F.

In another large bowl, with mixer at high speed, beat egg whites until stiff peaks form. With rubber spatula, gently fold beaten whites into yolk mixture, one-third at a time, just until blended.

Pour mixture into soufflé dish. If desired, with back of spoon, make 1-inch-deep indentation all around in soufflé mixture about 1 inch from edge of dish (the center will rise higher than the edge, creating a top-hat effect when soufflé is done).

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